Shaking Oil Eel Strips

Shaking Oil Eel Strips

Shaking Oil Eel Strips is a home-style seafood dish at difficulty 3/5 (Intermediate), about 556 kcal. This is a classic Jiangsu, Zhejiang, and Shanghai home-cooking dish. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

3 / 5

★★★☆☆

Intermediate
Estimated Calories

556 kcal

Ingredients

  • Eel strips (fresh)
  • Garlic
  • Ginger root, finely chopped
  • Shaoxing cooking wine
  • Light soy sauce
  • Oyster sauce
  • Dark soy sauce
  • Edible salt
  • White sugar
  • Pepper
  • Cornstarch
  • Chopped garlic
  • Green onions
  • Pork lard

Steps

  1. Cut the eel into three sections, then slice into thin strips.
  2. Mix 0.5 g pepper and 3 g cooking wine, then marinate with 5 g sesame oil.
  3. Blanch the wok with hot oil.
  4. Add cooking oil, heat until 60% hot (shimmering).
  5. Add half of the minced garlic and all the minced ginger, stir-fry briefly.
  6. Add the eel strips, stir-fry over high heat for 30 seconds.
  7. Pour 10 g cooking wine along the edge of the wok, stir-fry briefly.
  8. Add light soy sauce, stir-fry evenly.
  9. Add oyster sauce and dark soy sauce, stir-fry briefly.
  10. Add salt, sugar, and 3 g pepper, stir-fry evenly.
  11. Mix cornstarch with water to make a slurry, pour into the wok, and reduce the sauce until thick.
  12. Serve on a plate, then sprinkle with chopped garlic and green onions.
  13. In another pan, heat lard until it reaches 70% hot (almost smoking), then pour over the eel strips.

Notes

This is a classic Jiangsu, Zhejiang, and Shanghai home-cooking dish. The eel strips are tender and smooth, the garlic aroma is rich, and the sauce is slightly sweet. After pouring the hot pork lard over it, the fragrance overflows, making it very appetizing. Eel is rich in high-quality protein and DHA, making it nutritious. This dish requires some skill in knife work and heat control; the difficulty is moderate, and beginners may need a little practice. From prep to serving, it takes about 40 minutes.

Estimated cooking difficulty: ★★★
Estimated calories: 556 kcal

Computation:
Determine how many portions you plan to make before cooking each time. One portion is enough for 2 people.

Per portion:

- Eel strips: 400 g
- Garlic: 40 g
- Finely chopped ginger: 20 g
- Cooking wine: 13 g
- Light soy sauce: 3 g
- Oyster sauce: 2 g
- Dark soy sauce: 2 g
- Edible salt: 2 g
- White sugar: 6-15 g
- Pepper: 3.5-8 g
- Cornstarch: 10 g
- Water: 50 g
- Chopped garlic: 40 g
- Green onions: 15 g
- Pork lard: 20 g

- You cannot wash the eel's blood off too cleanly, otherwise the eel is very prone to turning black and smelling bad.
- You can ask the fish stall owner to slaughter the eel for you.
- You can add more pepper and sugar to help remove the fishy smell and enhance the aroma.
- Reference: ["Way-to-Make Shaking Oil Eel Strips" at home, tastes great, saved it first - YouTube](https://www.youtube.com/watch?v=X2DvbhnWcN4)

If you find any issues or areas for improvement in the process by following this guide, please open an Issue or Pull request .

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